Tonight, I opened a bottle of 1997 Flying Dutchman Chardonay with my wife's Beef Stroganof. This made a very enjoyable combination.

This, I believe, was the first release year for the new Flying Dutchman Winery. They get their grapes from the Stangeland Vineyards near Portland, OR and their winemaker is studying under Stangeland's winemaster. They vint(if thats the correct word) pinot noir and chardonay and will be releasing their first pinot gris this year.

The chardonay had a light, fruity aroma and has a medium body. It has a very light, buttery finish to it. It was a very nice wine for such a new winery.

The beef stroganof isn't that strong. Its primary ingridient is cream of mushroom soup and sour cream. It didn't cover up any of the flavor, at least that my inexperianced tongue and nose noticed. What would have been appropriate for the chardonay?

IK, NEVER did I meant to imply you condoned the pairing. Just was esspressin` my very own astonishment at the pairing. Was really addressing my umbrage in generalities.Was really trying to tell Barnsey in my most diplomatic way that the pairing IMHO, sucked. WW

I have a feeling that the Beef Strog. Barnesy talks about is not the same that IK talks about. I do not remember cream of mushroom in any Strogs. I ever had, but if it were there, I would consider a Chardonnay, and maybe some other SW.

Last night I had Maryland crabcakes with an inexpensive (Pepperwood) Pinot Noir. A great pairing...strange things do happen.

Yeah, its definitely not a traditional stroganof. Its not the dark brown spicy sort but a creamy pale style. And isn't the point that both the wine tasted good and so did the food? They didn't make each other taste bad. It may have been an odd coupling, but in this case it seems to have worked. Oh well, if i make a different stroganof, i won't serve chardonay.

on a side note, something I remember from the winery is that the lady said it was aged in 3 types of oak. Part in American, part in french and part in hungarian, then blended.

BEEF STROGANOFF: Only slightly modified from "Alice's Restaurant Cookbook", by Alice May Brock; circa 1969. Set off any bells and whistles? Came complete with a 45 rpm record by Arlo Guthrie inside the dust jacket.

Take a 10 inch ceramic or enameled skillet or saute pan, and cook onion in butter & oil till almost caramelized. Add sliced mushrooms and cook until soft. Remove to a warm bowl. Add more fat along with a liberal amount of paprika, turn up heat to high, and add the meat 8 or 10 slices at a time so they don't touch. Sear quickly on both sides, turning with tongs versus fork. When done put in bowl with veggies, and finish remaining meat. Over medium low heat deglaze with sour cream, not letting it boil. Return bowl full of onion, mushrooms, and meat with drippings; along with pine nuts, nutmeg, salt and pepper. Warm through. Serve over wide, thick, Pennsylvania Dutch type egg noodles or fresh lasagna cut into 1 inch pieces and cooked to order. Sprinkle with more paprika.